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Innkeepers, |
Culinary Delights
Bed & Breakfast Recipes from B&B Innkeepers
SAUSAGE QUICHE
Contributed by Innkeeper Lori Baker of Baker House Bed & Breakfast, Cedar City, UT.
3/4 pound pork sausage
6 eggs
1 cup cottage cheese
1 1/2 cups shredded Monterey Jack cheese
1/2 cup shredded part-skim mozzarella cheese
1/4 cup all-purpose flour
1/4 cup butter melted
1/2 teaspoon baking powder
1 cups sliced fresh mushrooms
1/3 cup finely chopped onion
1/2 can (4 ounces) chopped green chilies, drained
Grated Parmesan cheese, optional
DIRECTIONS: In a large skillet over medium heat, cook sausage until no longer pink; drain. In a large mixing bowl, beat eggs, cheeses, flour, butter and baking powder. Stir in mushrooms, onion, chilies and sausage.
Transfer to a greased 9-in. round baking dish. Sprinkle with Parmesan cheese if desired. Bake at 375° for 35 minutes or until a knife inserted near the center comes out clean.
Peregrine Pointe Wakeup Casserole
Contributed by Innkeepers Eileen Rossow & Warren Meyer
of Peregrine Pointe B & B, Rapid City, SD.
8 Frozen Hash Brown Patties
4 Cups Shredded Cheddar Cheese
1 lb. Cubed Fully Cooked Ham or Kilbasa (2 cups)
8 Eggs
1 Cup Milk
2 Tablespoons Chopped Green Onion
½ Teaspoon Salt
½ Teaspoon Ground Mustard
Place hash brown patties in a single layer in a greased 9 x 13 pan. Bake for 20 minutes at 350 degrees. Sprinkle with cheese, meat, and onion. In a medium bowl beat eggs, milk, salt and mustard. Pour over dish. Cover and bake at 350 degrees for 1 hour. Uncover. Bake 15 minutes until edges are golden brown. Serves 8 large portions - 12 medium portions.
Mini Breakfast Fritatas
Contributed by Innkeepers Jim Metcalf and Scott Lumry of Chez des Amis Bed and Breakfast, Natchitoches, LA.
These have been very popular with our guests and the time consuming part of this recipe can be performed the evening before. Slicing and dicing take time, so do that, lightly sauté the peppers, and let them stand overnight. The next morning fill the muffin cups, top with the cheese, pour on the beaten eggs and a little fresh-grated nutmeg, pop into a 350 oven for 15 minutes, and VOILA! Breakfast is ready. I sometimes serve with a side of black beans, or atop a puddle of polenta - and some green garnish, of course. Bon apetite!
This recipe makes 6 fritatas. If you serve 2 per person, as I do, then this would serve only 2 to 3. Double this recipe to make 12 fritatas in order to serve 6 guests.
4 tablespoons olive oil
4 tablespoons finely chopped onion
1/2 green bell pepper finely chopped
1/2 red bell pepper finely chopped
1/2 cup broccoli crowns finely chopped
1/2 whole kernel corn
salt and pepper to taste
1 cup shredded mozzarella cheese
5 eggs
Baking Time: 15-20 minutes
Baking Temperature: 350º
Heat oil in a skillet large enough for all ingredients to fit. Add onion, bell peppers, and broccoli. Sauté until tender. Add corn and mix together. Spray a standard muffin pan with non-stick spray and spoon ingredients into cups, filling about 2/3 full. Pat portions of the cheese into each cup.
Whisk eggs thoroughly and pour into cups filling to the brim. Fresh nutmeg may be grated over the tops if desired. Bake at 350 º 15- 20 minutes or until the tops are brown. Let cool briefly and transfer frittatas to a serving plate.
Black beans or grilled tomato topped with cheese and breadcrumbs make interesting sides for this dish. Garnish with parsley or kale.
NOTES: Finely chopped spinach may be substituted for broccoli. Everything except the addition of the eggs can be done ahead of time, even the night before.
SAUSAGE PUFFS
Contributed by Innkeeper Deb Field of A Yellow Rose Bed & Breakfast, San Antonio, TX.
1 can croissants
½ lb sausage
5 T cream cheese
2 T sesame seeds
Spread ½ of the croissant pieces on a greased cookie sheet. Fry the sausage until done and remove from the stove. Add cream cheese while the meat is still warm and stir until completely mixed. Spread sausage mix over croissant dough and cover with other half of croissant pieces and crimp edges to make a neat roll. Rub 1 egg white over the top and sprinkle with sesame seeds.
Bake 350 for 10-15 min Serves 4
This is also delicious with other stuffings [scrambled eggs or a mixture of chopped artichoke hearts and cream cheese, or a mixture of scrambled eggs and bacon- or create your own]
Hodge Podge
Contributed by Gallery Lodge, Kasilof, Alaska.
Cut 2 potatoes into bite size pieces and cook in a large saucepan with 2T olive oil.
Add
1/2 medium onion, chopped
2 big links reindeer sausage, or sausage of your choice, sliced
After the potatoes have cooked
add about 1/2c red, yellow and orange peppers, chopped
3 cloves garlic, chopped
1c fresh spinach, chopped
Cook until vegetables are a little soft
Add 4 whole eggs on top of it all, breaking the egg yolks
Let simmer on low and stir occasionally until the eggs have set up
Turn off the heat and top with 1c shredded Mexican cheese blend
Put a lid on the pan and let the cheese melt
Put floured tortilla's one at a time in the microwave for 25 seconds each
and stack on paper towels to keep warm
Put a little hodge podge on the tortilla with a little salsa
Roll and eat
Feeds 4-6 people
This recipe can be altered with whatever you have left over in the refrigerator and by adding more potatoes, meat, eggs it will feed a big crowd.
Chicken and Andouille Gumbo
Contributed by Innkeeper Janice DeLerno of The Stockade Bed & Breakfast, Baton Rouge, LA.
In South Louisiana, we call this “Midnight Gumbo.” This is one of those double meanings, one being the midnight color of the roux (if you can last that long) or the time of day the gumbo is getting finished if you are cooking with friends and having a ball! I do suggest recruiting some help for this dish, as it is labor of love, but well worth the effort when you savor the flavor. When my dear friend Chef Kenny was asked what the secret ingredients for this dish were, he replied gleefully, “My heart and soul!”
I usually double this recipe and put some in the freezer.
Serves 6-8
Ingredients:
1 chicken
1 lb. andouille
1 cup oil
1-1/2 cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
1/4 cup minced garlic
3 quarts chicken stock
1 can Rotel tomatoes
1 bay leaf
sprig of thyme
1 tablespoon chopped basil
salt and cracked pepper to taste
2 cups sliced green onions
2 lbs. sliced okra
1/2 cup chopped parsley
4 cups cooked white rice
Equipment:
stock pot
iron skillet
rice pot or rice cooker
Prep Time: Approximately 1 hour
Cooking Time: Approximately 1 hour
Wash chicken and season with salt and pepper. Boil in stockpot until done. Remove chicken, cool and de-bone. Save stock. Cut chicken into bite size pieces. Cut the andouille into 1/2 inch slices and set aside. Begin roux with oil and flour. Carefully darken to dark brown without burning. Add onion, celery, bell pepper, and garlic to soften. Add stock, Rotel tomatoes, and spices. Simmer for approximately one hour. Sauté okra in small amount of oil to soften. Add to the stockpot. Cook sausage in skillet or oven and add to stock. Cook another 1/2 hour or so. Lastly, add chicken, green onions, and parsley. Simmer until chicken is warm.
Serve Gumbo over rice with some fresh cut green onions and a little Filé for garnish.
Note: Filé is ground sassafras used to thicken and flavor Creole dishes.
Smoked Salmon and Artichoke Dip
Contributed by Kenai River Hideaway B&B, Soldotna, AK.
The dip is great with bread, crackers or fresh vegetables. If you happen to have leftovers, it makes a great sandwich – just add lettuce and tomato slices.
Preheat oven to 350o
1 package (8 oz) cream cheese, softened
1 cup mayonnaise
1 tsp Worcestershire sauce
½ cup chopped smoked salmon
1/3 cup chopped onions
1 can (14 oz) chopped artichoke hearts
½ cup shredded Parmesan cheese
2 Tbsp chopped parsley (or 2 tsp dried parsley)
Mix softened cream cheese, mayonnaise and Worcestershire sauce together until smooth. Add remaining ingredients and mix gently but thoroughly. Spread into 1 quart baking dish. Cover baking dish with aluminum foil and bake at 350o for 15 minutes. Remove foil and bake for an addition 15 – 20 minutes until bubbly and golden.
Serve hot or cool. Refrigerate any leftovers.
We often will add roasted garlic cloves to it as well for the extra flavor and heart health.
Halibut with Crabmeat Stuffing
Contributed by Kenai River Hideaway B&B, Soldotna, AK.
Preheat oven to 400o; coat 3 qt. baking pan with cooking spray.
2 pounds fresh or frozen halibut
½ cup chopped onion
8 oz. sliced fresh mushrooms
¼ cup butter
½ cup unseasoned bread crumbs
4 oz. cream cheese, softened
1 cup fresh, frozen or canned crabmeat
2 T. chopped parsley
1 tsp. salt
½ tsp. freshly ground pepper
Saute onion and mushrooms in butter until tender. Stir in remaining ingredients except halibut. Spread mixture on bottom of prepared pan, arrange halibut on stuffing.
For the sauce:
¼ cup butter
¼ cup flour
1 tsp. salt
2 cups milk (or a mixture of milk and cream)
2 T. cooking sherry or dry white wine
2 T. chopped parsley
1 T. chopped dill
Melt butter in saucepan, blend in flour and salt. Gradually add milk and sherry, stirring regularly to create a smooth sauce, until thickened. Pour over halibut, bake for 25 minutes.
Sprinkle with:
1 cup shredded Swiss cheese (Monterey Jack will also work)
½ cup shredded Parmesan cheese
2 T. finely sliced green onions
Return to over and bake for 10 minutes.
Serves 4 – 6
This stuffing is also great in mushrooms as an appetizer for other meals.
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